Influence of self-organized fluid flows on structure and network formation in self-supporting layers made of hyaluronan
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F23%3A63571140" target="_blank" >RIV/70883521:28110/23:63571140 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/70883521:28610/23:63571140
Výsledek na webu
—
DOI - Digital Object Identifier
—
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Influence of self-organized fluid flows on structure and network formation in self-supporting layers made of hyaluronan
Popis výsledku v původním jazyce
The spatial arrangement of bio-macromolecular systems affects their function and physiological role. This study presents a new approach to induce changes in the secondary and tertiary structure of macromolecules without altering pH or ionic strength. By utilizing self-organized fluid flows, known as Bénard-Marangoni convective instability, we observed alterations in mean coil size, thermal stability, and self-organizing capabilities of hyaluronic acid. These changes manifested through modified surface activity and the formation of self-supporting polymeric film. Additionally, we investigated the factors influencing network formation and aggregation of hyaluronan on mica surfaces. Temperature-induced self-organization in fluid state as well as molecular weight or concentration influenced the macromolecular arrangement such as aggregate size or fibrillar network density at the liquid-solid interface. The understanding of hyaluronan's conformational variability is of great importance as it governs its processability, and formulations in coatings and self-supporting layers with improved mechanical properties.
Název v anglickém jazyce
Influence of self-organized fluid flows on structure and network formation in self-supporting layers made of hyaluronan
Popis výsledku anglicky
The spatial arrangement of bio-macromolecular systems affects their function and physiological role. This study presents a new approach to induce changes in the secondary and tertiary structure of macromolecules without altering pH or ionic strength. By utilizing self-organized fluid flows, known as Bénard-Marangoni convective instability, we observed alterations in mean coil size, thermal stability, and self-organizing capabilities of hyaluronic acid. These changes manifested through modified surface activity and the formation of self-supporting polymeric film. Additionally, we investigated the factors influencing network formation and aggregation of hyaluronan on mica surfaces. Temperature-induced self-organization in fluid state as well as molecular weight or concentration influenced the macromolecular arrangement such as aggregate size or fibrillar network density at the liquid-solid interface. The understanding of hyaluronan's conformational variability is of great importance as it governs its processability, and formulations in coatings and self-supporting layers with improved mechanical properties.
Klasifikace
Druh
O - Ostatní výsledky
CEP obor
—
OECD FORD obor
21001 - Nano-materials (production and properties)
Návaznosti výsledku
Projekt
<a href="/cs/project/GA22-33307S" target="_blank" >GA22-33307S: Vývoj nových 3D hierarchicky strukturovaných polysacharidových a proteinových porézních systémů</a><br>
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Ostatní
Rok uplatnění
2023
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů